Garlic Mashed Potatoes with Eggplant

Name: Garlic Mashed Potatoes with Eggplant
Total time: 60
Yield: 6
Ingredients: 1 eggplant, trimmed and halved lengthwise; 1 tablespoon olive oil; 3 potatoes, peeled and cubed; 2 cloves garlic, peeled and halved; 2 slices bacon; 1 tablespoon bacon drippings; ½ onion, cut into strips; 1 tablespoon olive oil; salt to taste; freshly cracked black pepper to taste

Recipe by peawormsworth from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

6 servings

•

1 eggplant, trimmed and halved lengthwise
•

1 tablespoon olive oil
•

3 potatoes, peeled and cubed
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2 cloves garlic, peeled and halved
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2 slices bacon

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1 tablespoon bacon drippings
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½ onion, cut into strips
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1 tablespoon olive oil
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salt to taste
•

freshly cracked black pepper to taste

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.